Coconut Cream Easter Eggs RecipeOrigin: America Period: Traditional |
Ingredients:
100g butter
Coconut Cream Easter Eggs Preparation:Method:Add the grated coconut to bowl and add a little water so that it's just moistened then set aside. Cream the butter in a bowl until light and fluffy. Add the vanill and condensed milk then beat until smooth and thoroughly combined. Add 400g of the sugar and beat until smooth then add the moistened coconut and a further 400g of sugar and beat until blended. Now add the remaining sugar 100g at a time, beating with a wooden spoon until thoroughly combined (by the end the mixture will be very stiff). Turn the final mixture onto a clan work surface and knead with your hands to obtain a smooth, fondant-like consistency. Pinch off about 2 tbsp of the mixture. Take about a half tsp of the peanut butter and shape into a ball. Cover with a thin layer of the fondant then take the remaining fondant and shape into an egg, with the peanut butter 'yolk' in the middle. Place on a baking tray covered with greaseproof (waxed) paper and shape the remaining mix into eggs. Transfer to a refrigerator and chill over night to harden. The following day dip the eggs in the melted chocolate to coat then set aside to cool on greaseproof (waxed) paper. Find more Easter Recipes Here |
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